Can I make this Crustless Quiche ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in the oven or microwave before serving.

Can I use a different type of milk?

Yes, you can use any type of milk you prefer. However, using half and half cream will give you a creamier texture.

Can I add other vegetables to this Crustless Quiche?

Absolutely! Feel free to add your favorite vegetables like spinach, mushrooms, or bell peppers.

Crustless Quiche: High-Protein Gluten-Free Delight

Name: Crustless Quiche: High-Protein Gluten-Free
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American / French
Ingredients: — The Egg Base —; 8 large eggs; 1 cup low-fat or full-fat cottage cheese (this adds the protein and creaminess); ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; — The Fillings —; 1 tablespoon olive oil; 1 small onion, diced; 3 cups fresh baby spinach, roughly chopped; ¾ cup cooked turkey bacon or ham, chopped; 1 cup shredded sharp cheddar cheese (or Swiss cheese)

Description

This High-Protein Crustless Quiche is the perfect breakfast for satisfying hunger and fueling your day. By incorporating cottage cheese into the egg base, this recipe doubles the protein content while creating a light, creamy, and custard-like texture. Packed with fresh spinach, savory turkey bacon, and melted cheddar, it is naturally gluten-free, keto-friendly, and ideal for meal prep.

Ingredients

Scale

— The Egg Base —

8 large eggs

1 cup low-fat or full-fat cottage cheese (this adds the protein and creaminess)

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

— The Fillings —

1 tablespoon olive oil

1 small onion, diced

3 cups fresh baby spinach, roughly chopped

¾ cup cooked turkey bacon or ham, chopped

1 cup shredded sharp cheddar cheese (or Swiss cheese)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or a deep tart pan with cooking spray or butter.

2. Sauté Veggies: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add the chopped spinach and cook for another 1–2 minutes until wilted. Remove from heat to cool slightly. Squeeze out any excess liquid if the spinach seems very watery.

3. Blend Base: In a blender or food processor, combine the eggs, cottage cheese, garlic powder, salt, and pepper. Blend on high for 15–20 seconds until smooth. (Blending removes the cheese curds for a velvety texture).

4. Assemble: Spread the sautéed spinach, onions, and chopped turkey bacon evenly across the bottom of the greased pie dish. Sprinkle the shredded cheddar cheese over the top.

5. Pour: Pour the blended egg mixture over the fillings. Use a fork to gently shift the ingredients so the egg mixture settles evenly.

6. Bake: Bake for 35–45 minutes, or until the center is set (it should not jiggle like liquid) and the edges are golden brown.

7. Cool: Remove from the oven. Let the quiche rest for at least 10–15 minutes before slicing. This allows the custard to firm up for clean slices.

Notes

Cottage Cheese: If you don’t have a blender, you can whisk the ingredients by hand. The texture will be slightly more rustic with small cheese curds, but it will still taste delicious.

Vegetables: Ensure you cook the moisture out of the vegetables (onions, spinach, mushrooms) before adding them to the pie dish, otherwise, the quiche may become watery.

Storage: Slice and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or toaster oven.

Freezing: This freezes well. Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months.

Prep Time: 15
Cook Time: 40
Category: Breakfast
Method: Baking
Cuisine: American / French

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2
Sodium: 450
Fat: 14
Saturated Fat: 6
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 4
Fiber: 1
Protein: 19
Cholesterol: 260